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Double Crunch Honey Garlic Chicken Breasts

Double crunch honey garlic chicken breasts with an ultra-thick double-dipped coating and a sticky honey garlic glaze. Pan-fried in a cast iron skillet until golden and shattering at the first bite, then finished with a quick simmered honey garlic sauce.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken coating (double crunch)
  • 4 boneless skinless chicken breasts Pounded to an even thickness for fast, even frying.
  • 2 cup all-purpose flour Used for the first and second dredge.
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp smoked paprika
  • 1 tsp salt
  • 0.5 tsp pepper
  • 3 large eggs Beaten for dipping.
  • 0.5 in vegetable oil For pan-frying; amount is enough to reach about 1/2 inch in the skillet.
Honey garlic sauce
  • 0.33 cup honey
  • 4 garlic cloves Minced.
  • 3 tbsp soy sauce
  • 2 tbsp butter
  • 1 tbsp apple cider vinegar
  • 0.1 sesame seeds For garnish.
  • 0.1 green onions Sliced for garnish.

Equipment

  • 1 cast iron skillet
  • 1 saucepan

Method
 

Double-dip the chicken
  1. Mix all-purpose flour with garlic powder, onion powder, smoked paprika, salt, and pepper in a dredging bowl. Coat the chicken breasts in the seasoned flour for the first layer.
  2. Dip each chicken breast into beaten large eggs, letting excess egg drip back into the bowl. Press the chicken into flour again for the second coat to build crunch.
Pan-fry until extra crispy
  1. Heat about 1/2 inch of vegetable oil in a large cast iron skillet over medium-high heat to 350°F. Pan-fry the chicken for 5-6 minutes per side until golden and crunchy.
  2. Check for doneness with an instant-read thermometer and cook until the internal temperature reaches 165°F. Drain the chicken on a rack or paper towels after frying.
Simmer honey garlic sauce and serve
  1. Simmer honey, minced garlic, soy sauce, butter, and apple cider vinegar in a saucepan over medium heat for 3-4 minutes until slightly thickened. Keep it warm so it glazes the hot chicken.
  2. Pour the honey garlic sauce over the hot crispy chicken so it coats and clings. Garnish immediately with sesame seeds and sliced green onions.
  3. Serve the double crunch honey garlic chicken breasts immediately over rice while the coating stays crisp. Add extra sauce from the pan if desired.

Notes

For the thickest crunch, pound the chicken to even thickness and let the double-dipped cutlets sit briefly at room temperature while you heat the oil. Store leftovers in the refrigerator up to 3 days; reheat in a hot oven or air fryer to help crisp the coating again, freezing is not recommended because the crust can soften.